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Cooking Times - Meat - Silvercrest SDG 800 B2 Bedienungsanleitung

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Cooking times - meat

• Select only lean, soft meat and remove
all the fat from it.
• The pieces of meat should not be too
thick. Meat suitable for grilling is also
good for steaming.
• Any fat still in the meat is reduced fur-
ther by the steaming process.
Meat
Quantity
Beef
250 g
Meatballs
500 g
Pork
400 g or
4 pieces
Lamb
4 pieces
Sausages
400 g
Chicken
400 g
breast
Chicken
2
legs
14 GB
• Poultry, in particular, needs to be
cooked right through to prevent the risk
of salmonella infection.
• Pierce sausages to stop them bursting.
• Steam-cooking is not suitable for raw
sausage. Sausage needs to have been
boiled already (e.g. bockwurst, wieners
etc.).
Cooking
time
10 - 15 min -
In slices, e.g. fillet steak, roasting beef
22 - 24 min -
Made of beef or mixed mince
10-15 min
-
In slices, e.g. fillet, tenderloin
15 - 20 min -
Slices, e.g. chop, fillet
10 - 15 min -
Only boiled sausage such as frankfurters,
knackwurst, bockwurst, hot dog sausages etc.
-
Pierce the skin before cooking
15 - 20 min -
Remove the skin before cooking
-
Meat must be cooked right through
20 - 30 min -
Meat must be cooked right through
-
Brown under the grill after steaming if desired
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